White Chili

This is the first dish that I made in my new home, a small, one room apartment in Rabat, Morocco, that wasn’t eggs. I shared it with a friend, who told me he was sorry he couldn’t eat more. I hope you have a similar reaction.

Prep time: about 45 minutes

Ingredients:
1 large chicken breast
1 can white beans (“haricots blancs”) prepared and salted
½ onion, finely chopped
1 chicken bullion cube
2 carrots, diced
½ cup chopped cherry tomatoes
1 tablespoon butter
2 cloves garlic, chopped
tablespoon cumin
½ a hot green pepper, diced (more or less to taste)
small handful cilantro, cut finely (use kitchen-herb sissors)
pinch pepper
water
milk

Method:

In a pot, let ½ cup water, chicken bullion, carrots, and onions simmer.

Meanwhile, melt butter in a frying pan and add garlic. Chop up chicken and sauté in garlic butter. Add cherry tomatoes and let simmer for 5-10 minutes

Add white beans, cumin, and hot green pepper to main pot with veggies. Stir and simmer.

Add contents of frying pan to main pot. Stir and add ciltantro. Let simmer a few minutes, add between 1 and ½ cup milk and let simmer on low heat for 10 minutes